Name: Beef Stroganoff {And How I Love The Leftovers}
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tbl. butter; 1 onion (sliced); 1 shallot (sliced); 2 garlic cloves (minced); 8 oz. fresh mushrooms (sliced); 1/2 tsp. dried thyme; 1/2 tsp. dried sage; 1/4 tsp. dried tarragon; salt & pepper; 1 cup leftover beef (sliced into strips); 2 Tbl. butter; 2 Tbl. flour; 1 tsp. Dijon mustard; 1 Tbl. Worcestershire sauce; 1 oz. red wine; 1 cup beef stock; pinch cayenne pepper; 2 Tbl. sour cream; fresh minced parsley for garnish

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This Beef Stroganoff recipe could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms.

I am completely serious when I say that I might love leftovers more than the original serving.

I realize there are some exceptions, but for the most part I’m a leftovers kind of girl.

This Beef Stroganoff recipe could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms.

We recently enjoyed some fine Ribeye steaks (remind me to tell you later about the reverse-seared method Nick used to cook them).

Any how, we found ourselves with enough leftover steak to turn into Beef Stroganoff.

Gorgeous Shiitake mushrooms work so well in many recipes.

We used these gorgeous Shiitakes that we found at the farmers market.

Here is the best recap of our recipe…however any dish, like Stroganoff, that has layers of ingredients and flavors is your chance to nuance with a little of this and a lot of that.

Get happy. Great leftover ingredients deliver wonderful dishes.

Recipe note: if you have access to fresh herbs feel free to substitute minced fresh thyme, sage and tarragon for a fresh flavor pop!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Beef Stroganoff {And How I Love The Leftovers}

Libby with Lemony Thyme

5 from 7 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Entree

Servings 2

Ingredients

2 Tbl. butter
1 onion sliced
1 shallot sliced
2 garlic cloves minced
8 oz. fresh mushrooms sliced
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/4 tsp. dried tarragon
salt & pepper
1 cup leftover beef sliced into strips

For the sauce…

2 Tbl. butter
2 Tbl. flour
1 tsp. Dijon mustard
1 Tbl. Worcestershire sauce
1 oz. red wine
1 cup beef stock
pinch cayenne pepper
2 Tbl. sour cream
fresh minced parsley for garnish

Instructions

In a large dutch oven, saute onion and shallot in 1 Tbl. butter until just tender, add in garlic and saute an additional minute, remove and reserve.
Then add mushrooms, thyme, sage, tarragon, salt & pepper to pan and saute until soft and mushrooms have released liquid, remove and reserve with onions.
Sear the sliced beef in remaining butter, reserve.
Build the sauce by making a roux with the butter and flour, then add in Dijon, Worcestershire, red wine, cayenne, and beef stock. Bring to a gentle simmer and allow sauce to thicken slightly. Remove from heat and stir in sour cream.
Return onions, mushrooms, and sliced beef to the pot and heat through.
Serve over buttered noodles, with a sprinkling of fresh parsley.

17 Comments

Cathy

March 26, 2021 at 3:02 pm Reply

What can I substitute the red wine with?

libby

March 26, 2021 at 3:19 pm Reply

Hi Cathy. You can simply omit the wine. Hope you enjoy!

Alicia Davis

September 3, 2020 at 1:03 pm Reply

Why sear the beef if it’s already cooked?

libby

September 3, 2020 at 7:58 pm Reply

Hi Alicia. My leftover beef was pretty rare, plus I wanted to heat it through. Otherwise it’s not necessary.

Vicki

February 1, 2020 at 5:33 pm Reply

Do you use olive oil or butter to start the sautéing of the onion and shallot?

Dianne

December 28, 2019 at 4:00 pm Reply

This recipe was wonderful. I have to admit, I had to add more wine. So tender. Loved this!

Elizabeth Kronawetter

July 23, 2019 at 11:31 pm Reply

This is amazing!!!! Husband on 3rd helping!!! Served with a cucumber salad. Fantastic Thank you! Plus easy easy!!!

Joel

March 1, 2019 at 6:46 pm Reply

1oz of red wine? Not a typo?

Lianne Smyth

October 25, 2018 at 7:35 pm Reply

This was a great hit with my husband and son!! They can’t wait until I make another roast just so that I can make this recipe dish. Thanks for posting

Lynda Mackay

August 28, 2018 at 7:23 pm Reply

Was a fantastic tasty dish for roast beef leftovers and so quick..!

PAT

May 23, 2018 at 10:08 pm Reply

This was very good. I cook almost every night so we are picky, this hot all the right notes. Thanks for an easy to.prepare , delicious meal.

Kristin

April 2, 2018 at 8:50 pm Reply

Made your recipe tonight with leftover beef tenderloin. It was delicious! Thank you!

susan hough

April 2, 2018 at 1:45 pm Reply

Tried your beef stroganoff. Absolutely wonderful. So tasty. All the family loved it. Thank you

Carol

December 27, 2017 at 7:15 pm Reply

This is an awesome tasting dish.I’ll make it again. Thanks for sharing it. 5stars from our family.

Donna Smith

October 3, 2015 at 10:42 am Reply

I have made this recipe two times now and can positively confirm that there is a time when leftovers are better. There is no way that the beef could ever be so tender the first time. Even my gravy-hating husband had a second helping and almost licked his plate. Thanks for a fabulous recipe Libby!

libby

October 3, 2015 at 7:33 pm Reply

Thank you so much Donna. Glad you’ve brought your hubs around too.

Beef Stroganoff {Oh How I Love The Leftovers}